Vitamin Levels in Fresh and Smoke-Dried Body Parts of Clarias Gariepinus Depicting the Loss of Vitamins during Heat Processing

Authors: Adeyeye EI*

Volume 4, Issue 5

Abstract

Water-soluble and fat-soluble vitamin contents were determined on both wet and dry bases in the body parts (head, muscle and liver) of Clarias gariepinus fish. Total trend concentrations (mg/100g) were: Fresh liver (FL) (34.5) > Fresh muscle (FM) (23.1) > Fresh head (FH) (18.4) with the dry set as Dry liver (DL) (29.1) > Dry muscle (DM) (21.4) > Dry head (DH) (17.5). Vitamin E was the most concentrated in all the sample parts; vitamin C was least concentrated in the liver; B9 was the least concentrated in muscle and head. Two most varied vitamins in both fresh and dry samples were A and B2; fresh A and B2 had variation values of 173% and 134% respectively; the dry A and B2 had variation values of 173% and 124% respectively. Statistics showed correlation coefficient (rxy) values were significantly different between FL/DL, FM/DM, FH/DH and FT/DT at critical level of r=0.01.

Keywords: Clarias Geriepinus; Vitamins; Loss; Heat

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